Cozy Pumpkin and Sweet Potato Soup for Autumn Days - ∞BrowBrow

The Perfect Autumn Soup: Pumpkin and Sweet Potato Delight

Unpleasant, gray autumn days are the perfect weather for a warming soup. Especially when it is so beautifully orange as this pumpkin and sweet potato soup. It is both comforting and nourishing! Discover the recipe below.

Why This Soup Is a Mood Booster

Autumn is the season for pumpkin and sweet potato. They are as bright orange as the leaves on the trees and so delicious too. Today we are bringing the both into the kitchen and into the soup. It is just the recipe to enjoy on those cold and gloomy days when a little pop of color is much needed!

For our pumpkin and sweet potato soup, you first need the right ingredients: kabocha squash and sweet potatoes. Wash the pumpkin thoroughly, deseed it and cube it. Kabocha’s skin is edible, so you can leave it on! Peel and cube the sweet potatoes as well. If kabocha isn’t available, a simple pumpkin puree will do!

Peel the onion, garlic, and ginger. Then, finely chop them. Drizzle olive oil in to your pot then add the aromatics and sauté them until translucent and fragrant. Now, add the pumpkin and sweet potatoes. Fry them briefly before deglazing with vegetable broth. Now, let the soup simmer for about 20 minutes. The vegetables should become soft. Once ready, purée the soup well until it has a creamy consistency and then add the coconut milk. Season the soup with salt, pepper, nutmeg, some cinnamon, and a dash of lemon juice to taste. Before serving, you can add roasted pumpkin seeds, sweet potato chips, and watercress for a perfect finishing touch.

We love soups. That’s why, especially now in autumn, they are often on our kitchen table. Such favorites this season include our
smoked tofu pumpkin soup
,
apple curry
, and
lemon and rosemary soup with beans
.

Recipe Details

Pumpkin and Sweet Potato Soup

Prep Time: 50 minutes
Total Time: 50 minutes
Servings: 4
Author: Judith

Ingredients

• 1 kabocha squash (alternatively: pumpkin puree)
• 2 sweet potatoes
• 1 onion
• 2 garlic cloves
• 1 piece ginger
• 1 Tbsp olive oil
• 4 cups vegetable broth
• ¼ cup pumpkin seeds
• ¾ cup coconut milk
• Salt & pepper, to taste
• 1 pinch nutmeg
• ½ tsp cinnamon
• 1 dash lemon juice
• 2 oz sweet potato chips
• Watercress

Instructions

1. First, wash the kabocha squash. Then, halve and deseed it. Cut the pumpkin into small pieces. Now, peel and cube the sweet potatoes.
2. Peel the onion, garlic, and ginger. Finely chop all three ingredients.
3. Heat the olive oil in a large pot and sauté the onions, garlic, and ginger until translucent and fragrant.
4. Now add the kabocha and sweet potato cubes. Briefly fry them. Deglaze with the vegetable broth and bring to a boil.
5. Let the soup simmer over medium heat for about 20 minutes until the pumpkin and sweet potatoes are soft.
6. While the soup is cooking, roast the pumpkin seeds in a pan until lightly golden brown. Set aside.
7. Purée the soup until smooth.
8. Stir in the coconut milk. Season the soup with salt, pepper, nutmeg, cinnamon, and a dash of lemon juice.
9. Pour the finished soup into bowls and serve with the roasted pumpkin seeds, sweet potato chips, and watercress.